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Caramel biscuits

Caramel biscuits

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Caramel Cookies Recipe of of 17-11-2018

THE caramel cookies today, they are made according to the Montersino recipe. These are delicate shortbread biscuits that are prepared without eggs and which are crumbly and fragrant. To make these caramel biscuits you have to start with the preparation of the latter, which will then be incorporated into the flour until a homogeneous dough is obtained. Although these biscuits are easy to make, the resting time of the dough is essential to be able to roll out the caramel shortcrust pastry.


How to make caramel biscuits

First prepare the caramel. Put the brown sugar in a saucepan on the stove, when it is well melted, add the boiling cream slowly. Remove the saucepan from the heat and add the diced butter, mixing well with a whisk until creamy smooth.

Then let the caramel cool.

In a large bowl, sift the flour with the Muscovado sugar and a pinch of powdered licorice. Finally add the caramel cream and knead until the mixture is well homogeneous.
Let the mixture rest in the fridge for about 4 hours.

Remove the dough from the refrigerator and roll it out with a rolling pin on a lightly floured surface, then with a cookie cutter make some cookies.

Sprinkle the surface with more brown sugar and cook in a preheated oven at 180 ° for about 15 minutes. Allow the caramel biscuits to cool on a wire rack before enjoying them.

ONE cookbook

Welcome home! I moved away from the blog a bit and in the last few months I have prepared my cookbook, my first book that will be in the bookstore from next December 5th. I really missed being here to take care of these pages and start experimenting, cooking and having fun in the kitchen again. These biscuits, or rather these shortbread biscuits, with coconut came to my mind while I was thinking about how I could organize the low-cost Christmas gifts that I want to offer this year. I will prepare sweets, sauces, pickles that I will pack with some colored ribbon to face a Christmas without waste and without too important purchases.

The amount of salted caramel in this recipe is far greater than what you will need to fill the cookies but I'm sure you can use it as a sweet cream spread on pancakes or toast for breakfast. If you've never tasted it, I suggest you halve the amount of preparation. Also a good idea could be to give the shortbread biscuits already cooked, not stuffed, and a separate jar of salted butter.

How to make caramel cookies

Cut the butter into cubes and keep it out of the refrigerator. In a thick-bottomed pan, caramelize the sugar (1) with a tablespoon of water.

Do not turn it, but let it turn brown (2).

When the caramel is ready, heat the cream and add it to the caramel carefully (3). Add the salt.

Remove from the heat and add the butter to the sauce (4).

Stir constantly because the butter must blend perfectly with the sauce (5).

Pour the sauce into the flour and start kneading. You will get large lumps first (6), but by continuing you will be able to have a homogeneous paste.

Form a sausage and roll it in the coating sugar (7). Refrigerate for 4 hours, or better overnight.

Cut the biscuits about 4 mm high (8), arrange them on a baking sheet and bake them in a convection oven at 180 ° C for about 12 minutes, or until the biscuits appear golden. Let it cool before serving.

Salted caramel cookies

Of the beautiful treats And deliciousto prepare at home for a breakfast and a special snack. They require a rest time for the dough that will shell the salted caramel. These pastries are complemented by a crunchy layer of pecans chopped, depending on your tastes you can use them lightly salted or natural. You can also replace them with almonds or hazelnuts.

  • 130 g of flour 00
  • 130 g of granulated sugar
  • 110 g of soft, lightly salted butter
  • 35 g of unsweetened cocoa powder
  • ½ vanilla bean
  • 1 yolk
  • 2 tablespoons of milk
  • 150 g of chopped pecans
  • 2 egg whites
  • 200 ml of fresh cream
  • 100 g of granulated sugar
  • 40 g of lightly salted butter

The recipe for caramel and salted butter biscuits is not complex to make but requires a few steps. The result, however, is pleasant and stands out from the more traditional ones breakfast biscuits that we have collected in this selection: 30 irresistible cookies to make at home.

The peculiarity of these sweets is the use of lightly salted butter both in the dough and in the preparation of the caramel that fills them. The biscuits are completed by the use of pecans, a dried fruit not very common in Italy, grown mainly in the United States and Brazil.

If you are looking for a recipe to prepare 'pastries' at home, you can also try that of Nutellotti, or of white chocolate and lime baskets. Simpler but with the particularity of using a slightly salted butter, the Sablé biscuits with salted butter.

Lotus Cars Biscoff

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Lotus Biscoff Caramelised Biscuits

Today lotus bakeries is still family owned and based in its home town.

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The story of lotus biscoff starts in 1932 in a local bakery in lembeke a belgian town. And from there the tasteful cookie continues to conquer the world. The story of lotus biscoff starts in 1932 in a local bakery in lembeke a belgian town.

Browse the best marijuana brands and read reviews of top cannabis products to help you choose the best strains. And from there the tasteful cookie continues to conquer the world. The unique recipe was brought to perfection with carefully selected natural ingredients.

45 out of 5 stars 1102. Lotus biscoff is an irresistible sweet european spread made from the famous lotus biscoff cookies aka speculoos. Product biscoff cookies lotus 14 fresh packs 765 oz 217g product image.

Lotus caramelized biscuits at walgreens. Lotus biscoff european biscuit cookies 02 ounce 300 count individually wrapped non gmo project verified vegan. Lotus biscoff cookies can be enjoyed by themselves or paired with a cup of coffee and theyve been europes favorite cookie with coffee since 1932.

Warm with subtle notes of cinnamon ginger and other spices and cozy with an iconic caramelized flavor. Shop marijuana flower buds at leafly. The story of lotus biscoff starts in 1932 in a local bakery in lembeke a belgian town.

And from there the tasteful cookie continues to conquer the world. It has the consistency of peanut butter but tastes like a cross between graham crackers digestive biscuits and gingersnaps. Today lotus bakeries is still family owned and based in its hometown.

And from there the tasteful cookie continues to conquer the world. The story of lotus biscoff starts in 1932 in a local bakery in lembeke a belgian town. The unique recipe was brought to perfection with carefully selected natural ingredients.

The unique recipe was brought to perfection with carefully selected natural ingredients. First brought to the united states as an in flight treat you can now enjoy these cookies all year long.

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It is really true that inspiration comes when you least expect it ...

Even if I had been puzzling for months and months it would have occurred to me to propose this recipe! And do you know why? Why the caramel it wasn't a popular thing in my house (at least until recently!).

So I thought, why not try putting them in the cookie dough?

Here, with great amazement we found them exquisite and then ... once the bags were used up I had to buy the topping!!

Then I remembered the dark spiced cookies they serve in some bars… I absolutely had to do them again! I tried them once, twice, three times but I was never satisfied. I was about to give myself defeat when, finally, on the fourth attempt, here was the perfect recipe!

100 grams of brown sugar

half a teaspoon of baking soda

2 tablespoons of ready caramel

Half a teaspoon of speculoos spices (or the tip of a teaspoon of cinnamon, the tip of a teaspoon of nutmeg and the tip of a spoon of ginger)

Procedure: work (with a hand whisk, in the thermomix or in the mixer) all the ingredients until a compound that can be worked with your hands is formed. Shape into balls and mash them on baking paper. Cook at 180 degrees for 10 minutes!

You can also put the mixture in the fridge for half an hour and then roll out the pastry to cut it out with the molds. In my case, to keep the writing as long as possible, I had to put the cookies in the refrigerator for another half hour just before putting them in the oven. (The writing will go away anyway due to the baking soda that will cause the cookies to rise slightly).


Pour the brown sugar into a high-bottomed pan, add a tablespoon of water and cook until the sugar has dissolved and caramelized.

Remove the caramel from the heat, pour the boiling cream into the caramel and mix, paying attention to any splashes.

Return the caramel to the heat and, little by little, add the butter, stirring constantly, until the caramel has absorbed all the butter.

When all the butter has been absorbed by the caramel, remove the mixture from the heat, add the salt, mix well and then immediately transfer the mixture to the freezer to cool. The butter and caramel cream should remain in the freezer for 15 minutes, stirring often so that it cools evenly.


Pour the flour on the work surface or in the bowl of the planetary mixer (by mounting the whisk k). Also add the salt and the mass of butter and salted caramel and knead very little, just long enough to obtain a homogeneous mixture. If necessary, add a few drops of water to firmly compact the salted caramel shortcrust pastry.


Roll out the salted caramel shortcrust pastry between two sheets of parchment paper.

Spread the coarsely chopped peanuts over the shortcrust pastry.

Pass the rolling pin over the shortcrust pastry so that the peanuts stick well into the shortcrust pastry.

With a cookie cutter, cut out the peanut and caramel cookies and place them in a baking tray lined with parchment paper.


Bake the caramel and peanut cookies in a preheated oven at 180 ° C for 10-15 minutes, depending on the power of the oven or, in any case, until the shortbread cookies are slightly golden.

Remove the peanut cookies from the oven and allow them to cool completely before touching them.

Caramel and peanut cookies can be stored for 7-10 days, closed in a tin box or in an airtight container.


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WITHOUT Butter and WITHOUT Cooking, very fast, too greedy: caramel ice cream cookies, a fresh sweet to keep in the freezer and enjoy at any time of the day. The most popular ice cream for children, soft and creamy perfect for hot days also like afternoon snack. Simple biscuit sandwich petit with a creamy filled with whipped cream And caramel sauce which gives the cream a delicious flavor, sweet at the right point.

Very few ingrediants for gods healthy and genuine ice cream biscuitsthe: petit biscuits, milk, whipping cream and caramel topping. Quickly dip the biscuits in milk: in this way they will be soft despite being stored in the freezer, so they do not break when bitten! The cream is simply the combination of whipped cream and caramel topping: does not freeze in the freezer and remains soft, creamy and velvety even after many days. Between one layer of cream and the other, a few strips of caramel that make them greedy!

There recipe it can be customized according to your needs, in fact, it is possible to use the cookies you prefer: chocolate, with chocolate chips, wholemeal, round, cookies or gluten-free cookies for those with intolerances. In the same way you can enrich the ice cream with dark chocolate chips. A simple and delicious recipe, which drives everyone crazy: young and old!

Now you just have to read the recipe and watch the video to make them step by step. Until next time, Ivana.

Sound biscuits

I don't cook them often because they are too good. and then you end up indigestion with the whole family! But now that we are at Easter maybe there is still a lot of chocolate around to recycle (please use only the quality one, the surrogates risk ruining the recipe as well as the belly), I suggest these two classic recipes.
The version with walnuts is softer and lighter, but very refined and delicately scented.
The recipe with salted caramel has been the source of numerous researches because I saw it for the first time in a television broadcast, but with sensationally wrong indications, so after a bit of research and tests and I assure you that the one I am indicating is really greedy .
In both cases, however, you must keep in mind that they must rest AT LEAST a couple of hours after being baked, the ideal would be to prepare them one day for the other: and this is the real difficulty, especially if you cook with your family.

Walnuts brownies:
300 g of dark chocolate
100 g of shelled walnuts
100 g of butter
100 g of flour
1 teaspoon of cornstarch
3 eggs
180 g of whole cane sugar
1 teaspoon of baking powder
Divide the dark chocolate into 2 parts, half of it is melted in a bain-marie in a saucepan with the butter, the other half cut into scales and kept aside in the refrigerator.
Beat the eggs with the sugar, add the flours mixed with the teaspoon of yeast, the melted chocolate with the butter and mix well. Add the coarsely chopped walnuts and the chocolate chips set aside.
Pour into a 20x30cm rectangular pan covered with well-buttered foil.
Cook 30 minutes at 175 & # 176C.

Salted Caramel Brownies:
salted caramel to taste (see below)
200 g of dark chocolate
115g of butter
3 teaspoons of unsweetened cocoa
180 g of sugar
130 g of flour 00
3 eggs
1 pinch of fleur de sel to complete
vanilla extract to taste

Salted caramel:
200g of sugar
85g of butter
160g of fresh cream
1 teaspoon of salt
Prepare the caramel immediately in this way: dissolve the sugar in a saucepan until it turns brown, remove from the heat, add the butter at room temperature, stirring well, and immediately add the cream (it will make a lot of foam, do not get scared and mix well until is not well blended). Complete with the teaspoon of salt.
For the brownies dough, melt all the chocolate in a double boiler with the butter. Beat the eggs with the sugar, add the flour, cocoa, melted chocolate and vanilla.
Line a rectangular pan with aluminum foil and grease well, pour half of the brownies mixture into it. Pour over a part of the already prepared and warmed caramel. Add the remaining chocolate mixture and finally add more caramel. With a knife, make a few "squiggles" so that the caramel and the mixture of the brownies become a little variegated. Sprinkle the surface with a pinch of fleur de sel!
Cook at 175 & # 176C for about 30 minutes.

In both recipes, wait at least 2 hours to turn the cake upside down, remove the foil and cut into cubes!

Caramel Cookies - Recipes

Unusual, but true: the old lady my interlocutor, at the request of the stomatal recipe, deliberately ignoring my reticence dictated by good manners, moved on to action in no time at all, transforming flour and eggs from free-range hens, into a whole , ready to receive caramel, olive oil (of own production) and aromas, to then stay languidly in the oven.
Precise and measured gestures, repeated thousands of times over the years, skilled hands guided by a fascinating and ancient expertise, marked by stories of life, crossing the stories of generations: an impulse of authentic affection, in a gift made with the heart.

Stomatico (Caramel biscuits)

150 g sugar + 300 g water

1 kg flour 00
2 sachets of yeast (the traditional recipe calls for ammonia)
300 g sugar
1 + & # 189 glass of extra virgin olive oil (300 g)
2 eggs
1 pinch of cloves
1 pinch of cinnamon

Put the sugar on the fire in a saucepan and when it acquires an amber color, add the water and let it rest.
Meanwhile, mix the flour in a bowl with the remaining sugar, the extra virgin olive oil, the eggs (keeping a small amount), the previously prepared caramel, the cinnamon, the cloves and the yeast.

Bake at 220 & # 176 for 30 & # 8217/40 & # 8217 (I don't know how to be precise because the oven used was not very efficient and reliable).

Bake again at 50 & # 176 for about 10 & # 8217 or even more, so that the stomatal becomes toasted.

Note: Well sealed in a cellophane bag for food or closed in a tin box, it keeps well even for a month.


  1. Bardolph

    What an interesting idea ..

  2. Aethelred

    It is a pity, that now I can not express - I hurry up on job. But I will return - I will necessarily write that I think on this question.

  3. Mead

    Yes, it is fantastic

  4. Vromme

    What a talented idea

  5. Wethrby

    This is a great idea. I am ready to support you.

  6. Minh

    just class! I didn't even expect it. I thought it would be worse ...

  7. Bendigeidfran

    Is it the draw?

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